Minted Courgette Soup
Recipe By Angie Boyer

    Ingredients

  • 3 tbsp Yorkshire Rapeseed Oil
  • 1plus tbsp Mint and Balsamic Dressing
  • 1.5 lbs courgettes, sliced & diced
  • 8 oz onions, peeled & chopped
  • 2 pints good vegetable stock

Method

Fry onions in the oil until soft, add courgettes and cook for a further couple of minutes.
Turn heat down to low, put lid on pan, cook for 5 minutes more.
Then add the vegetable stock, bring to the boil and simmer with lid on for 30 minutes.
Blitz/liquidise adding the Mint and Balsamic Dressing a little at a time, to suit your taste.

Suitable for vegetarians.

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